Pickled Vegetable Scraps

By / Photography By Kathryn Brass-Piper | January 12, 2018

Ingredients

  • 3 cups rice vinegar
  • 3 cups cider vinegar
  • 1 cup sugar
  • 5 cloves garlic, sliced thin
  • ¾ cup kosher salt
  • 1½ tablespoons mustard seeds
  • 1 tablespoon red pepper flakes
  • 2 sprigs thyme
  • 4 bay leaves
  • ½ tablespoon peppercorns
  • 6–8 cups trimmings from veggies: carrot peels, pepper tops, ends of onions or any vegetable cuts that were not “pretty” enough for your prepared dish.

Preparation

Place first 7 ingredients in a pot. Bring to boil and remove from heat. In large heatproof container place thyme, bay leaves, peppercorns, and veggie scraps.

Pour mixture over. Place a heavy item on top to sure all scraps remain under brine.

Refrigerate for at least 24 hours. Serve with anything from Bloody Marys to topping for anything!

Ingredients

  • 3 cups rice vinegar
  • 3 cups cider vinegar
  • 1 cup sugar
  • 5 cloves garlic, sliced thin
  • ¾ cup kosher salt
  • 1½ tablespoons mustard seeds
  • 1 tablespoon red pepper flakes
  • 2 sprigs thyme
  • 4 bay leaves
  • ½ tablespoon peppercorns
  • 6–8 cups trimmings from veggies: carrot peels, pepper tops, ends of onions or any vegetable cuts that were not “pretty” enough for your prepared dish.
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